This spaghetti salad recipe is simple to prepare. This salad is made with basic ingredients and is adaptable, so you may prepare it when you have an abundance of summer produce or adapt to what is in season. Furthermore, the entire process should take less than 20 minutes.

Fresh and simple pasta salad with crisp veggies and fresh mozzarella, mixed with a simple Italian homemade dressing. The ideal side dish!

In my family, the recipe for The BEST Pasta Salad has always been known as “Grandpa’s Pasta Salad.” That’s because this was one of his absolute favorites, and he constantly asked for it to be served on special occasions. That being said, I can’t tell you how pleased I am that this pasta salad recipe is also my husband’s favorite.

Ingredients for Pasta Salad: 1 pound uncooked pasta – I like rotini!
8 ounces fresh mozzarella cheese balls, sliced in half 3 cups cherry tomatoes, cut in half
1 pound salami or summer sausage, cubed
3/4 cup sliced kalamata olives
3/4 cup pepperoncini (optional, but recommended)
1/2 cup red onion, sliced
1/2 cup chopped fresh parsley Italian Pasta Salad Dressing:

1.5 cup olive oil
1/4 cup white vinegar (either white vinegar or red wine vinegar will suffice)
2 tablespoons coarse sea salt (yes, tablespoons – see notes!)
2 garlic cloves (or 1 teaspoon garlic powder)
1 teaspoon sugar
2 tablespoons dried oregano and basil
If you like, add black pepper to taste fresh herbs! I occasionally add fresh parsley, basil, or chives.
Making the Best Pasta Salad:

Cook the pasta according to package directions, but cook it in salted water for added flavor. Allow to cool somewhat before tossing with a little oil to avoid sticking.
Dressing can be blended or shaken together in a jar.
Toss everything together! I usually use approximately three-fourths of the dressing and then keep the remainder to add to my leftovers.
Refrigerate for 2 to 3 days. I believe it tastes best the day after you cook it.